Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2018, 6(1), 62-68
DOI: 10.12691/jfnr-6-1-10
Open AccessArticle

Changes in Food Consistency Improve Quality of Life Related to Swallowing in Post-stroke Patients at Risk of Dysphagia

Daiana Cristina Dessuy Vieira1, , Carine Cristina Callegaro2, Adriane Schmidt Pasqualoto3 and Ligia Beatriz Bento Franz4

1Northeast Regional University of the State of Rio Grande do Sul, Department of Life Sciences, Nutrition. Ijuí, Rio Grande do Sul, Brazil

2Federal University of Santa Maria (UFSM), Department of Physical Therapy and Rehabilitation, Physiology and Rehabilitation Laboratory, Santa Maria, Rio Grande do Sul, Brazil

3Federal University of Santa Maria (UFSM), Specialization in physical-motor rehabilitation, Postgraduate Program in Human Communication Issues, Santa Maria, Rio Grande do Sul, Brazil

4Regional State University of Northwestern Rio Grande do Sul, Department of Life Sciences, Nutrition Course, Sensu Stricto Graduate Program in Comprehensive Health Care in the Regional State University of Northwestern Rio Grande do Sul Extension / Cruz Alta University, Rua do Comércio, 3000, 98700-000, Bairro Universitário, Ijuí, Rio Grande do Sul, Brazil

Pub. Date: January 29, 2018

Cite this paper:
Daiana Cristina Dessuy Vieira, Carine Cristina Callegaro, Adriane Schmidt Pasqualoto and Ligia Beatriz Bento Franz. Changes in Food Consistency Improve Quality of Life Related to Swallowing in Post-stroke Patients at Risk of Dysphagia. Journal of Food and Nutrition Research. 2018; 6(1):62-68. doi: 10.12691/jfnr-6-1-10

Abstract

This study aimed to evaluate the effects of change in food consistency on the nutritional status and quality of life of patients at risk of dysphagia. Twenty-five post-stroke patients receiving outpatient care in a physical rehabilitation clinic participated in the study. Subjects were grouped into those with and those without risk for dysphagia. The Eating Assessment Tool (EAT-10) was applied as a tool to assess the risk of dysphagia. The participants’ nutritional status was evaluated through a Mini nutritional assessment (MNA) and anthropometric measures. Quality of life as it relates to swallowing disorders was determined by using the Quality of Life in Swallowing Disorders questionnaire. For patients at risk of dysphagia, there were changes in the consistency of food as well as conventional treatment. For patients without risk of dysphagia, only conventional treatment was offered. All patients were reevaluated in the first and second month after the modifications. Twelve patients (69 ± 7 years) were classified as being the at-risk group and 13 patients (66 ± 10 years) were classified as not being at risk of dysphagia. Patients at risk of dysphagia presented poorer quality of life related to swallowing in the following areas: perceiving swallowing as a burden, duration of feeding, fear, mental health, social health, fatigue, and sleep. After the intervention, symptoms improved only in patients at risk of dysphagia, while the perception of health improved in both groups. Nutritional status did not change in either group. Change in the consistency of food improves symptoms related to swallowing in patients at risk of dysphagia. The perception of general health improves in patients with and without risk of dysphagia who participate in a physical rehabilitation program.

Keywords:
stroke quality of life dysphagia

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